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Lightened-Up Cheesy Turkey Chili Pasta Skillet

  • Yield: 6-8 servings 1x


  • 2 teaspoons olive oil, divided
  • 1 lb ground turkey breast
  • 1 lb Italian turkey sausage (casings removed)
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely minced
  • 2 jalapeño peppers, seeded and finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 tablespoon tomato paste
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) can diced tomatoes
  • 1½ cups low-sodium chicken stock
  • 1 cup dried elbow macaroni (or short noodle of choice)
  • ¼ cup pickled jalapeño peppers, chopped
  • 1 cup shredded sharp cheddar cheese
  • Scallions, for garnish
  • Fresh cilantro, for garnish
  • Plain Greek yogurt (or sour cream), for garnish


  1. Heat a large skillet over medium-high heat and add 1 teaspoon of olive oil. Add turkey and sausage to the pan with a pinch of salt and pepper. Cook until rendered and browned in spots. Remove from pan and drain off drippings.
  2. Add another teaspoon of olive oil and then add in the onion, garlic, jalapeños, spices, and tomato paste and cook for 5 minutes.
  3. Return the meat to the pan. Stir in the beans, tomatoes, chicken stock, macaroni, and pickled jalapeños. Bring mixture to a boil and then reduce heat to a simmer. Cover skillet and cook for 15-20 minutes, stirring occasionally, or until the mixture is thickened and the pasta is tender.
  4. Remove the skillet from heat and evenly sprinkle cheese over the top. Cover the skillet again for a minute or so until the cheese is melted. Serve immediately garnished with chopped scallions, cilantro, and a dollop of plain Greek yogurt.